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Personal profile

Education/Academic qualification

Food Science, Ph.D.

6. Jan 20156. Mar 2020

Award Date: 6. Mar 2020

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Research Output

Advances in Food Functionality and Packaging Using Nanotechnology

Bonilla, J., 2020, Food Applications of Nanotechnology .

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearch

Comparison of the fabrication methods, formation dynamics, structure, and delivery performance of solid nanoparticles and hollow layer-by-layer edible/biodegradable nanodelivery systems

Turasan, H., Bonilla, J., Bozkurt, F., Maldonado, L., Li, X., Yilmaz, T., Sadeghi, R. & Kokini, J., May 2020, In : Journal of Food Process Engineering. 43, 5, 18 p., e13413.

Research output: Contribution to journalReviewResearchpeer-review

  • Distribution and function of LMW glutenins, HMW glutenins, and gliadins in wheat doughs analyzed with ‘in situ’ detection and quantitative imaging techniques

    Bonilla, J. C., Erturk, M. Y., Schaber, J. A. & Kokini, J. L., May 2020, In : Journal of Cereal Science. 93, 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  • Effect of aging at different temperatures on LAOS properties and secondary protein structure of hard wheat flour dough

    Turksoy, S., Erturk, M. Y., Bonilla, J., Turasan, H. & Kokini, J. L., 2020, In : Journal of Cereal Science. 10 p., 102926.

    Research output: Contribution to journalJournal articleResearchpeer-review